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Meat Meatballs with Artichoke and Potato

Ingredients for 4 people 600g ground pork. 50g bread crumbs. 150cc milk. 2 onions. 6 garlic cloves. 2 green peppers. 1 red pepper. parsley. 1 whole egg. 150cc dry white wine. 1 tablespoon vinegar (any kind except balsamic). 300cc chicken stock. flour for coating. 1 tablespoon flour. 4 artichokes. 4 potatoes. salt. freshly ground black pepper. olive oil. Preparation Put the ground pork in a bowl and mix it with the bread crumbs that you've softened in the milk, then add the egg. Season with salt and pepper, and knead everything together until the meat feels well bound and sticky. Let it rest for 4 or 5 hours in a covered bowl in the fridge. This step makes all the difference — the meat firms up and the flavors meld beautifully. Shape the mixture into meatballs, dust them lightly with flour...   and fry them in plenty of hot oil until they're golden and crispy on the outside. Once fried, set them on paper towels to soak up the extra oil... S...

Cheesecake with Jijona Nougat


Ingredients

for 8 to 10 people
an 18 or 20cm diameter pan

for the base:

  • 170g Oreo cookies.
  • 70g softened butter.
  • parchment paper.

for the cheesecake:

  • 4 whole eggs (270g).
  • 200g Jijona nougat (torró de Xixona).
  • 250g Mascarpone cheese.
  • 350g Philadelphia cream cheese.
  • 100g sugar.
  • 25g cornstarch.

for the cream topping:

  • 180g milk.
  • 2 egg yolks.
  • 35g sugar.
  • 10g cornstarch.
  • two or three Oreo cookies.

Preparation

Heat your oven to 180ºC, with heat from top and bottom.
Grease the pan with butter and line the base with parchment paper.
Crush the Oreo cookies into fine crumbs, mix them with the softened butter, and press this mixture into the bottom of your pan.
Use the back of a spoon to flatten and pack down the base until it's nice and compact.
Now, take your nougat and mash it up with a fork until it's broken down into small pieces.
In a bowl, beat the whole eggs with the sugar until they're frothy and light.
Fold in both cheeses, then the cornstarch, and finally the mashed nougat.
Pour this creamy mixture over your cookie base in the pan.
Slide it into the oven and bake for 40 minutes.
Here's the trick: when the time's up, turn off the oven but leave the cheesecake inside with the door slightly ajar for another 30 minutes. This helps prevent cracking.
After that, take the cheesecake out, remove it from the pan, and let it cool down completely on a wire rack.
For the finishing touch, make your cream topping and pour it over the top of the cheesecake, letting it drip down the sides in a lovely cascade.
Pop it in the fridge to set. Just before serving, break a couple of Oreo cookies in half and arrange them on top for decoration.

Enjoy every bite!


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